Name: Frittelle di Zucca (Squash Fritters from the Veneto)
Yield: Serves 6
Cuisine: Italian
Ingredients: Peanut oil for deep-frying; Confectioners’ sugar for topping; 2 teaspoons baking soda dissolved in 2 teaspoons water; Pinch of salt; ⅔ cup granulated sugar, or to taste; 2 eggs; ⅓ cup golden raisins; ½ cup pine nuts, toasted; Grated zest of 1 or 2 oranges; ½ cup candied citron, cut into small dice; 2 cups milk, or as needed; 1½ cups all-purpose flour, or as needed; 1 butternut squash or pumpkin, about 1¼ pounds

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

At Hanukkah, Italian Jews are not “latke people,” but they do serve all manner of fried foods on this holiday, to commemorate the lamp oil that burned for eight nights. These Venetian pumpkin fritters are the perfect Hanukkah dessert.

A few words about measurements: It’s hard to find a squash that will weigh exactly 1¼ pounds. Just be sure the cubed squash is covered with milk, and th